As we established in a post previously at around this time, October is accepted in the U.S. as “National Pizza Month” even though there has never been an official declaration to that effect. No one cares.
The fact is, pizza tastes great. The American Chemical Society explains the “profound beauty” of the “chemical symphony” of pizza in this entertaining and informative video. The key to great pizza, you will learn, is the “Maillard Reaction.”
Before you watch this short video, I suggest ordering a pizza so you can conduct your own research on the appeal of pizza as it is explained….